Vegetable Mineral Broth

This immune boosting soup is filled with magnesium, potassium, and sodium which can help the body replenish and re-store itself. Forget about the chicken soup, try some Mineral Broth!
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red or russet potatoes, quartered
2 unpeeled sweet potatoes, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu or dulse
12 black peppercorns
4 whole allspice or juniper berries or 1/2 teaspoon ground cinnamon, ginger, nutmeg and ¼ teaspoon cloves
2 bay leaves
8 quarts cold, filtered or spring water
1 teaspoon Real Salt

  1. Rinse all of the vegetables well, including the sea vegetables. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, garlic, parsley, sea vegetables, peppercorns, allspice, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
  2. Remove the cover, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
  3. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
  4. Let cool to room temperature before refrigerating or freezing. Use the remaining vegetables in sauces, soups, over pasta or in your next smoothie!

Prep Time: 10 minutes
Cook Time: 2 to 4 hours
Storage: Store in a glass airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.  If freezing be sure to leave about an inch from the top of the container to allow for expansion. Makes 6 quarts


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